Chocolate Mint Tartlets

2 bags Pepperidge Farm Mint Milano Cookies,
    crushed (2 1/2 cups)
4 tablespoons butter, melted
1 package (about 5 ounces) vanilla instant pudding
    and pie filling mix
1 1/2 cups milk
6 tablespoons mint-flavored liqueur
2 tablespoons cocoa-flavored liqueur
1 cup heavy cream
Fresh mint sprigs for garnish
Sweetened whipped cream for garnish

Heat the oven to 400 degrees F. Reserve 1/4 cup of the crushed cookies.

Mix the remaining crushed cookies with the butter in a medium bowl. Divide the cookie mixture among 8 (4-inch) small tartlet pans. Press the cookie mixture evenly into each pan. Place the pans 2 inches apart on a baking sheet.

Bake for 8 minutes or until golden brown. Cool completely on a wire rack.

Beat the pudding mix and milk with a wire whisk for 2 minutes. Beat in the liqueurs. Fold in the reserved cookies. Refrigerate the pudding mixture for at least 10 minutes.

Meanwhile, beat the cream in a large bowl with mixer at high speed until stiff peaks form. Fold the whipped cream into the pudding mixture. Divide the pudding mixture among the tartlet shells.

Refrigerate the tartlets for at least 2 hours or overnight. Remove from the pans. Garnish with mint and whipped cream.

Recipe and photograph provided courtesy of Campbell's Kitchen.